Pancake Mix (Gluten-Free version)- store in mylar bags or oven-can.
JUST ADD WET INGREDIENTS:
2 cups millet or rice flour
2 cups amaranth flour
1-1/2 cup corn starch or potato starch
1 cup soy flour
1 cup mung bean (gram) or soy flour
1/2 cup buckwheat flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups amaranth flour
1-1/2 cup corn starch or potato starch
1 cup soy flour
1 cup mung bean (gram) or soy flour
1/2 cup buckwheat flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon egg replacer (or add an egg when mixing up dry batter, or powdered eggs)
2 cups better-than-milk powder or dry milk or milk substitute powder
(or add milk/milk substitute instead of water when mixing up dry batter)
2 cups better-than-milk powder or dry milk or milk substitute powder
(or add milk/milk substitute instead of water when mixing up dry batter)
To mix, add water (or egg and milk if you didn’t add these in advance). Batter should be slightly on the thin side. If it is too thin these will turn out like crepes.You can experiment to find out how much batter is good for each batch in your family. I usually just pour some into a bowl and then add water to the right consistency, and if I need more batter, I make more.
To cook, use a 1/4-1/3 cup measuring cup and scoop individual pancakes into a skillet sprayed with cooking spray or lightly oiled.
Prep Club- School of Self Reliance 